Long black

A double espresso shot poured over 120–160 ml of hot water. The Australian-New Zealand alternative to an Americano.

Why it matters — Long blacks are the standard "black coffee" on Australian café menus. Done properly, they have a thick crema layer on top and a noticeably more concentrated character than an Americano.

Good to know

• The pour order matters: water first, espresso on top. Pouring espresso first and topping with water destroys the crema.
• A good long black still tastes of espresso — sweet, layered, complex. A bad one tastes like dilute coffee water.